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Very chocolaty, slightly nutty and heavenly moist tastes this pound cake. Its secret ingredient is buckwheat flour, which gives it a unique flavor note. The chocolate cake is vegan and very quick to make with just a few ingredients. It is perfect for dessert with a cup of coffee or tea. A detailed recipe for the chocolate cake with buckwheat flour vegan with exact quantities and step-by-step instructions you can find here at the very bottom.
Special flavor thanks to buckwheat flour
Thanks to the portion of buckwheat flour that the cake contains, it has a slightly nutty flavor that combines perfectly with the chocolatey note. Thus, the vegan cake tastes uniquely delicious – nutty-chocolatey. By the way, in the article Buckwheat flour – healthy alternative for recipes for baking & more you will find more delicious recipes with buckwheat flour.
Heavenly moist and vegan
This vegan pound cake tastes not only very chocolaty, but also heavenly moist. It practically melts in your mouth, so tender it is.
The chocolate cake with buckwheat flour is completely free of animal products. You don’t even need a vegetable substitute for it. Only vegetable oil provides for the moisture of the cake.
How to decorate vegan chocolate cake with buckwheat flour?
If you want to give the cake with buckwheat flour even more chocolate flavor, you can cover it with a chocolate glaze. Or alternatively, sprinkle it with chocolate drops or chopped chocolate before baking.
You can also just dust the pound cake with powdered sugar after it cools, like I did.
Which baking pan is suitable for baking?
You can bake the vegan chocolate cake with buckwheat flour in any baking pan. Depending on the size of your baking pan, you may need to increase the recipe size. Also, the baking time will vary depending on the size of the pan.
I baked the chocolate cake in a small (about 25 x 15 cm) square pan. Alternatively, you can use for example a loaf pan, a round springform pan or a bundt pan.
This chocolate cake with buckwheat flour is
- very moist,
- chocolaty,
- nutty,
- soft,
- fluffy,
- aromatic,
- heavenly delicious,
- vegan,
- easy and quick to make with few ingredients,
- perfect for dessert with coffee or tea.
How to make chocolate buckwheat cake vegan: tips and tricks
- You can adjust the amount of sugar for the dough according to your taste.
- Instead of water, you can use any plant milk, for example soy, lupine, oat or almond milk.
- Do not stir the dough too long, but only briefly until a homogeneous consistency. Otherwise, your vegan chocolate buckwheat cake might taste firm instead of soft after baking.
- Do not bake the cake longer than necessary, otherwise it might taste dry and not moist. To check if the pound cake is done baking, do a stick test. To do this, poke a wooden skewer briefly about halfway through the cake. If no dough remains stuck to the skewer after pulling it out, the cake can be taken out of the oven.
Did you make the chocolate cake with buckwheat flour according to this recipe? I’m looking forward to your results, your star rating and your comment here below on how you liked and succeeded with the vegan pound cake.
Got an appetite for more delicious vegan cakes? Also try:
- Coconut cake vegan: moist coconut sponge cake with coconut milk
- Applesauce cake vegan – moist pound cake with applesauce
- Orange poppy seed cake vegan – quick recipe for moist pound cake
Chocolate cake with buckwheat flour vegan
Equipment
- approx. 25 x 15 cm square baking pan
Ingredients
- 50 g buckwheat flour
- 40 g cocoa powder
- 190 g brown raw cane sugar
- 100 ml vegetable oil
- 280 ml water
- 160 g wheat flour
- 7 g baking powder
- vanilla
- 1 pinch of salt
for sprinkling
- powdered sugar
Instructions
- Line the baking pan with baking paper.
- Mix buckwheat flour, cocoa powder, brown raw cane sugar, wheat flour, baking powder and salt.
- Mix vegetable oil, water and vanilla.
- Add the liquid vegetable oil and water mixture to the dry flour mixture and mix just briefly to form a thick dough.
- Pour the dough into the baking pan and bake the cake in a preheated oven at 180 °C top and bottom heat for about 35 minutes.
- Let the vegan chocolate cake cool down a bit in the baking pan first, then take it out and let it cool down completely. Sprinkle with powdered sugar if desired.
Notes
- You can adjust the amount of sugar for the dough according to your taste.
- Do not stir the dough too long, but only briefly until a homogeneous consistency. Otherwise, your vegan chocolate buckwheat cake might taste firm instead of soft after baking.
- Do not bake the cake longer than necessary, otherwise it might taste dry and not moist. To check if the pound cake is done baking, do a chopstick test.
- Note the detailed tips and tricks for making the chocolate cake with buckwheat flour vegan at the top of the post.